Catering for sustainability: making the case for sustainable diets in foodservice

It seeks to understand the policy environment and other external drivers of change in the industry and makes recommendations for foodservice within businesses, as well as across their stakeholders and the industry as a whole.

As part of this research, a survey of 2,000 adults representative of the UK population was commissioned. It found that meat-free options and ethical standards are a real draw for millennials when eating out with half of 18 – 34 year olds more likely to eat out in venues where they are told about where the food on their plate comes from.